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This Mushroom and Cabbage Soup has an earthy, sweet, umami taste and is incredibly healing. It’s a brothy soup full of immune boosting, blood sugar balancing vegetables. The garlic-ginger-turmeric infused broth will soothe your digestion and reduce inflammation. 

Healing Mushroom and Cabbage Soup 2 bowls

Bitter Vegetables Are Good For Blood Sugar Balance

This Cabbage Mushroom Soup helps balance your blood sugar. Really!

Cabbage and kale are bitter vegetables that have been shown to help improve insulin sensitivity and reduce blood sugar levels. In this 8-minute Nutrition Research Digest video Dr. Deanna Minich gives you the results from a recent clinical study. 

Bitter greens taste bitter because they contain chemical compounds known as glucosinolates. Many of these veggies are members of the Brassica family, also known as cruciferous vegetables like broccoli, cabbage, and kale, and others.

Cabbage has the highest amount of the most powerful antioxidants found in cruciferous vegetables. 

They are also high in fiber which helps with weight loss. 

Healing Mushroom and Cabbage Soup 1 bowl

Mushrooms Keep You Healthy

Mushrooms are high in B vitamins, and are the only good plant source of vitamin D.

Good for Your Skin

Mushrooms contain a super-high concentration of two antioxidants, ergothioneine and glutathione, according to a 2017 Penn State study. When these antioxidants are present together, they work extra-hard to protect the body from the physiological stress that cause your internal and external skin to get wrinkled. 

Improves Your Energy Level

Mushrooms are rich in B vitamins. These help the body utilize energy from the food we consume and produce red blood cells to carry oxygen throughout the body.

The protein content of mushrooms is higher than that of most vegetables. Proteins provide long lasting energy. They give your body fuel to repair and build tissues. 

The rich umami flavor of mushrooms gives the soup a hearty taste. 

Healing Mushroom and Cabbage Soup ingredients

This is a simple soup with easy to find ingredients; mushrooms, cabbage, kale, onions, celery, garlic, ginger and turmeric. Broth adds extra nutrients, but water works fine if you don’t have broth on hand.

Here I use crimini mushrooms which are easy to find.  If available, shiitake mushrooms have even more nutrients and a richer umami flavor. 

Savoy cabbage is a little sweeter than regular white cabbage but both are good. 

Turmeric is a super powerful spice known to reduce inflammation. You can use dried or fresh. 

The mushrooms are simmered in a garlic-ginger-turmeric broth until it becomes beautifully flavored.

Once the broth is developed, cabbage and kale are simmered until just tender. It tastes best when the  the vegetables are not overcooked.

Healing Mushroom and Cabbage Soup in pot

Another great healing benefit of this soup is it contains lots of sulfur rich vegetables. Sulfur is one of the most abundant minerals in the human body.  It is responsible for hundreds of physiological processes to keep your body in balance and feeling good. For more information read my blog article Sulfur Rich Vegetables are Superior For Your Health. 

Thanks to all its nutrition, rich flavor and healing whole food ingredients, this is a soup that will keep you healthy all winter long. Garlic, ginger, turmeric and mushrooms, with cabbage and kale, so balancing, so delicious.  ♡

I love this soup for breakfast or lunch. It reheats beautifully, making it ideal for cooking up a batch on the weekend and enjoying throughout the week.

It’s delicious as is, but you can add your favorite protein too!

Healing Mushroom and Cabbage Soup close up with spoon

If you like this delicious soup you may also like these:

Cleansing Turmeric Vegetable Soup

Satisfying Mushroom Spinach Soup with Middle Eastern Spices

Cozy Mushroom Vegetable Soup

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Healing Mushroom and Cabbage Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 8 reviews

  • Author: Ingrid DeHart
  • Total Time: 45 minutes
  • Yield: 4 servings 1x


This Mushroom and Cabbage Soup has an earthy, sweet, umami taste and is incredibly healing.


  • 1 pound crimini or shiitake mushrooms
  • 1 tablespoon coconut oil or ghee
  • 1 large yellow onion, thinly sliced
  • 2 celery stalks, thinly sliced
  • 6 garlic cloves, minced
  • 1 tablespoon ginger, minced
  • 1 tablespoon fresh turmeric, minced or 1 teaspoon ground turmeric
  • 1/2 teaspoon Celtic sea salt
  • 1/4 teaspoon black pepper
  • 6 cups water, vegetable broth or bone broth
  • 3 cups savoy cabbage cut into ¼ inch ribbons and then into thirds
  • 1 cup kale, thinly sliced
  • hemp seeds for garnish (optional)


  1. Slice mushrooms, if using shiitake discard the stems or save for stock.
  2. Heat coconut oil in a large pot over medium heat.
  3. Add onions and celery and sauté for 5 minutes or until translucent.
  4. Add in garlic, ginger and fresh turmeric, (if using ground, add later) cook for 1 more minute.
  5. Add mushrooms and sauté for about 10 minutes or until the mushrooms soften.
  6. Add salt, pepper, ground turmeric (if using) water or stock and bring to a boil.
  7. Simmer covered for 30 minutes to develop flavors.
  8. Add cabbage and kale. Simmer for 5-10 minutes until cabbage and kale are tender.
  9. Taste to adjust salt.
  10. Serve warm garnished with hemp seeds (optional). Store for up to 1 week in the refrigerator.


Nutrition information is with water.

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Soup, Breakfast, Lunch
  • Method: Saute
  • Cuisine: Vegan, Paleo, Gluten-Free, Whole30


  • donna jordan says:

    Hi Ingrid! Just got your email, and made this soup yesterday. It was delicious, and so nourishing! I needed something I knew would be so good for me! Thank you for this healthy soup recipe!
    love, Donna
    Val is coming over today to have some, because its right up her alley, too!

  • Rick says:

    That was delicious! We ate it over rice because that’s just the way we do soup. Thank you for this delicious recipe.

  • Elizabeth says:

    I’m very happy with this recipe! Initially I thought it would be boring and made it as a way to use up the cabbage from my veggie box, but the combination works to create a flavourful soup that I couldn’t get enough of! I feel lighter and detoxed after a bowl of it, have made it twice in this rainy blah weather and find it satisfies my need for a hearty soup without making me feel overstuffed when I have that second helping 🙂
    I look forward to try more of your recipes!

  • Emily says:

    I currently have Covid and luckily had some bone broth on hand as well as cabbage. So I googled what soup I could make and found this recipe. IT IS SO GOOD!!!! Covid or not, this recipe is going to become a go-to feel-good soup for me. Thank you for making me feel better!!!

    • Ingrid says:

      Thank you Emily, it makes me so happy to know the soup made your body feel better and you enjoyed it. Sending you lots of healing energy.

  • Great, simple recipe! I love that there are not many ingredients. It will definitely be in my regular rotation.

  • Nandi says:

    I’m going to make this for dinner. I’ve been experimenting with different vegan soups. This one I know will be delicious as it looks!

  • Lola says:


  • Laura Sandvik says:

    I made this soup last night and was very happy with the result. Had to make adjustments for what I had on hand (baby portobello, red cabbage, etc.) but it feels like the recipe can take a lot of variation without losing the essence of the soup. Keep the ginger and turmeric coming! Thank you for sharing your recipe!

    • Ingrid says:

      Thanks Laura, Thanks for your comment and appreciatiion. I’m glad you were able to make the soup with what was on hand. It’s definitely a versatile soup.

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